Creamy Grits

5 from 15 votes

Made with stone-ground grits, butter, and cream, this recipe for creamy grits is the ultimate recipe for homemade grits.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Side Dish

Cuisine: American

Servings:

Author: Kristen Chidsey

Ingredients

4 cups liquid low-sodium chicken stock, vegetable broth, or water
1 cup stone-ground grits white or yellow
2 teaspoons minced garlic optional
4 tablespoons unsalted butter
2 tablespoons heavy cream + more to thin
1 cup extra-sharp shredded cheddar cheese optional
salt and pepper to taste

Instructions

In a medium saucepan, bring 4 cups liquid to a boil over medium-high heat. Tip: Use broth for savory grits and water for sweet or plain grits.
Once boiling, add 2 teaspoons minced garlic if using, then slowly whisk in 1 cup stone-ground grits , whisking constantly.
Reduce the heat to low and cover the pan with a tight-fitting lid. Remove the lid every couple of minutes to give the mixture a good whisk, which will prevent lumps from forming. Cook until the grits are tender and the liquid is mostly evaporated. This will take about 20-25 minutes. If your liquid evaporates before your grits are tender, add in ¼ cup more liquid as needed.
Remove the saucepan from the heat and stir in the 4 tablespoons unsalted butter, 2 tablespoons heavy cream, and 1 cup extra-sharp shredded cheddar cheese if using. If needed, add an additional tablespoon or two of cream to thin. Add salt and pepper to taste and serve immediately.

Video

Notes

Be sure to use certified gluten-free grits if you need this recipe to be gluten-free.

Grits: Both white or yellow stone-ground grits work for this recipe, but be sure to not select quick-cooking or instant grits or polenta.

Liquid: Feel free to use either vegetable or chicken broth to make grits. You can also use water if that is all you have on hand or plan to sweeten the grits, but I find the broth really adds a lot of flavor to the grits.

Amount of Liquid: As long as you keep your pan covered over low heat, 4 cups of liquid should be enough to cook the grits until tender. However, you may need up to 4 ½ cups if the liquid evaporates before the grits are tender. Add an additional ¼ cup of liquid at a time, as needed.

Cheese: Use white or yellow cheddar. Extra-sharp cheese is best to give these grits a super cheesy taste. And if you can, grate the cheese yourself. It will melt more evenly into the grits.

Storage: Grits are best served immediately. However, you can store them in an airtight container for up to 3 days in the refrigerator. To reheat, place the leftover grits in a heavy-bottomed saucepan and a splash of milk, stock, or water. Bring to a simmer, whisking frequently, adding more liquid as needed to allow the grits to loosen up and warm through.

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